A Twist with French Onion Soup

It's hard for me to imagine that you can't get hooked on the sweet, beefy and cheesy flavor of French Onion Soup. Sometimes it is a little difficult to get through the melted cheese to eat it, but I always think it worthwhile. Bottom line, there are lots of recipes on how to make it. What I want to share is a meal that my sister had at a restaurant in Harrisburg, PA. Granted I never had it there but recreated, at home, what she described to me. It has become one of our usual favorites. It's a very substantial and satisfying Roast Beef Sandwich/Onion Soup/ Au Jus combination.

Here goes.
Sautee a bunch of sliced onions in a 50-50 butter & olive oil combination.
In another pot start the broth.
     1 can Campbells French onion soup
      1 pkg Lipton dried onion soup (or 1/2 depending on your tastes)
      1 cup beef broth
       2 cups water
       As much white wine or sherry as to your taste
      Simmer for a while
After the onions are sauteed put half in the broth save the other half for the sandwich.

ASSEMBLY TIME
         Do individual bowls (big bowls)
          Layer each plate with a slice of bread (I like Ciabata)
          Sliced roast beef slices (From Deli or Costco has great and flavorful slices)
          An equal portion of the remaing onions on each heap
          Add the Beef broth combo
          Top with cheese ( I like Gruyere rather than swiss)
          Put bowls on large cookie sheet & broil until cheese melts
          Serve topped with French Fried onions as garnish.

Enjoy, you can't screw it up. Go with what looks and tastes good to you.

IF YOU HAVEN"T DONE SO--ENLARGE THE PHOTO & READ THE HINTS ON THE PHOTO, WHICH (BTW) IS OUT OF FINE COOKING (OCT/NOV 2009)